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Cassava Flour and Starch: Progress in Research and Development The Centre de coopération internationale en recherche agronomique pour le développement (CIRAD) is a French research organization that specializes in agriculture in the tropics and subtropics. It is a state-owned body and it was established in 1984 following the consolidation of French agricultural, veterinary, forestry, and food technology research organizations for the tropics and subtropics. CIRAD’s mission is to contribute to the economic development of these regions through research, experiments, training, and dissemination of scientific and technical information. The Centre employs 1800 persons, including 900 senior staff, who work in about 50 countries. Its budget amounts to approximately 1 billion French francs, more than half of which is derived from public funds. CIRAD is made up of seven departments: CIRAD-CA (annual crops), CIRAD-CP (tree crops), CIRAD-FLHOR (fruit and horticultural crops), CIRAD-EMVT (livestock production and veterinary medicine), CIRAD-Fôret (forestry), CIRAD-SAR (food technology and rural systems), and CIRAD-GERDAT (management, common services and laboratories, documentation). CIRAD operates through its own research centres, national agricultural research systems, or development projects. The International Center for Tropical Agriculture (CIAT, its Spanish acronym) is dedicated to the alleviation of hunger and poverty in developing countries of the tropics. CIAT applies science to agriculture to increase food production while sustaining the natural resource base. CIAT is one of 16 international agricultural research centers sponsored by the Consultative Group on International Agricultural Research (CGIAR). The Center’s core budget is financed by 27 donor countries, international and regional development organizations, and private foundations. In 1996, the donor countries include Australia, Belgium, Brazil, Canada, China, Colombia, Denmark, France, Germany, Japan, Mexico, the Netherlands, Norway, Spain, Sweden, Switzerland, the United Kingdom, and the United States of America. Donor organizations include the European Union (EU), the Ford Foundation, the Inter-American Development Bank (IDB), the International Development Research Centre (IDRC), the International Fund for Agricultural Development (IFAD), the Nippon Foundation, the Rockefeller Foundation, the United Nations Development Programme (UNDP), and the World Bank. Information and conclusions reported in this document do not necessarily reflect the position of any donor agency. Cassava Flour and Starch: Progress in Research and Development Centre de coopération internationale en recherche agronomique pour le développement, Département des systèmes agroalimentaires et ruraux 73, avenue Jean-François Breton BP 5035 34032 Montpellier Cedex 1, France Centro Internacional de Agricultura Tropical International Center for Tropical Agriculture Apartado Aéreo 6713 Cali, Colombia CIAT Publication No. 271 ISBN 958-9439-88-8 Press run: 1,000 Printed in Colombia December 1996 Cassava flour and starch : progress in research and development / D. Dufour, G.M. O’Brien, Rupert Best. -- Montpellier, France : Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Département des Systèmes Agroalimentaires et Ruraux ; Cali, Colombia : Centro Internacional de Agricultura Tropical, 1996. 409 p. -- (CIAT publication ; no. 271) ISBN 958-9439-88-8 1. Cassava -- Flour. 2. Cassava -- Starch. 3. Cassava -- Cassava as food. 4. Cassava -- Research. 5. Cassava -- Action research. I. O’Brien, G.M. II. Best, Rupert. III. Centre de Coopération Internationale en Recherche Agronomique pour le Développement. IV. Centro Internacional de Agricultura Tropical. Copyright CIAT 2002. All rights reserved CIAT encourages wide dissemination of its printed and electronic publications for maximum public benefit. Thus, in most cases colleagues working in research and development should feel free to use CIAT materials for noncommercial purposes. However, the Center prohibits modification of these materials, and we expect to receive due credit. Though CIAT prepares its publications with considerable care, the Center does not guarantee their accuracy and completeness. ii Contents CCCONTENTS CONTENTS Page Forewordix Preface Dany Griffon and Rupert Best xi SESSION 1: INTRODUCTION Chapter 1 Adding Value to Products, Byproducts, and Waste Products of Small and Medium-Scale Cassava-Processing Industries Dany Griffon 3 2 CORAF Networks G. Hainnaux 6 3 The Cassava Biotechnology Network and Biotechnologies for Improving the Processing Quality of Cassava A. M. Thro, W. M. Roca, and G. Henry 10 SESSION 2: CURRENT USE AND FUTURE POTENTIAL Chapter 4 Starch Potential in Brazil M. P. Cereda, I. C. Takitane, G. Chuzel, and O. Vilpoux 19 5 Producing Cassava Flour in Peru and Its Prospects for Development S. Salas Domínguez, Y. Guzmán, and S. Aquino 25 6 Cassava Starch in Northern Cauca, Colombia: Socioeconomic Evaluation of Its Production and Commerce Liliana Mosquera P., Myriam Patricia Chacón P., G. Henry, and G. Chuzel 30 iii Cassava Flour and Starch: Progress in Research and Development Page Chapter 7 Cassava Starch and Flour in Ecuador: Its Commercialization and Use Carlos Egüez 42 8 Cassava Products for Food and Chemical Industries: China Jin Shu-Ren 48 9 Thai Cassava Starch Industry: Its Current Status and Potential Future Boonjit Titapiwatanakun 55 10 Sweetpotato Flour and Starch: Its Uses and Future Potential Nelly Espínola 71 11 Prospects for Cassava Starch in Vietnam Dang Thanh Ha, Le Cong Tru, and G. Henry 78 12 Cassava Flour Processing and Marketing in Indonesia D. S. Damardjati, S. Widowati, T. Bottema, and G. Henry 89 13 World Production and Marketing of Starch Carlos F. Ostertag 105 SESSION 3: PHYSICOCHEMICAL STUDIES OF FLOURS AND STARCHES Chapter 14 The Role of Common Salt in Maintaining Hot-Paste Viscosity of Cassava Starch O. Safo-Kantanka and Rita Acquistucci 123 15 Amylographic Performance of Cassava Starch Subjected to Extrusion Cooking Z. González and E. Pérez 128 16 Improving the Bread-Making Potential of Cassava Sour Starch D. Dufour, S. Larsonneur, F. Alarcón, C. Brabet, and G. Chuzel 133 17 Physicochemical Properties of Cassava Sour Starch C. Mestres, X. Rouau, N. Zakhia, and C. Brabet 143 18 Influence of Gelatinization Characteristics of Cassava Starch and Flour on the Textural Properties of Some Food Products S. N. Moorthy, J. Rickard, and J. M. V. Blanshard 150 iv Contents Page Chapter 19 Two Rapid Assays for Cyanogens in Cassava: Their Evaluation, Modification, and Comparison G. M. O’Brien and C. C. Wheatley 156 20 Acute Poisoning in Tanzania: The Role of Insufficiently Processed Cassava Roots N. L. V. Mlingi 166 21 Gari, A Traditional Cassava Semolina in West Africa: Its Stability and Shelf Life and the Role of Water N. Zakhia, G. Chuzel, and Dany Griffon 176 SESSION 4: BIOCONVERSION AND BYPRODUCT USE Chapter 22 Fermentation in Cassava Bioconversion M. Raimbault, C. Ramírez Toro, E. Giraud, C. Soccol, and G. Saucedo 187 23 Cassava Lactic Fermentation in Central Africa: Microbiological and Biochemical Aspects A. Brauman, S. Kéléke, M. Malonga, O. Mavoungou, F. Ampe, and E. Miambi 197 24 A Lactic Acid Bacterium with Potential Application in Cassava Fermentation E. Giraud, A. Brauman, S. Kéléke, L. Gosselin, and M. Raimbault 210 25 Cassava Wastes: Their Characterization, and Uses and Treatment in Brazil M. P. Cereda and M. Takahashi 221 26 Cassava Starch Extraction: A Typical Rural Agroindustry with a High Contamination Potential Olga Rojas Ch., Patricia Torres L., Didier Alazard, Jean-Luc Farinet, and María del Carmen Z. de Cardoso 233 SESSION 5: TECHNOLOGY DEVELOPMENT Chapter 27 Improving Cassava Sour Starch Quality in Colombia C. Brabet, G. Chuzel, D. Dufour, M. Raimbault, and J. Giraud 241 v Cassava Flour and Starch: Progress in Research and Development Page Chapter 28 Investigating Sour Starch Production in Brazil R. C. Marder, R. de Araujo Cruz, M. A. Moreno, A. Curran, and D. S. Trim 247 29 Implementing Technological Innovations in Cassava Flour and Starch Processing: A Case Study in Ecuador Vicente Ruiz 259 30 The Influence of Variety and Processing on the Physicochemical and Functional Properties of Cassava Starch and Flour A. Fernández, J. Wenham, D. Dufour, and C. C. Wheatley 263 31 Establishing and Operating a Cassava Flour Plant on the Atlantic Coast of Colombia Francisco Figueroa 270 32 Improving Processing Technologies for High-Quality Cassava Flour D. M. Jones, D. S. Trim, and C. C. Wheatley 276 33 Cassava Flour in Malawi: Processing, Quality, and Uses J. D. Kalenga Saka 289 SESSION 6: NEW PRODUCTS Chapter 34 The Potential for New Cassava Products in Brazil G. Chuzel, N. Zakhia, and M. P. Cereda 299 35 Extrusion Processing of Cassava: Formulation of Snacks N. Badrie and W. A. Mellowes 304 36 Thai Cassava Flour and Starch Industries for Food Uses: Research and Development Saipin Maneepun 312 37 Yuca Rava and Yuca Porridge: The Functional Properties and Quality of Two Novel Cassava Food Products G. Padmaja, C. Balagopalan, S. N. Moorthy, and V. P. Potty 323 vi Contents Page SESSION 7: INTEGRATED PROJECTS Chapter 38 Integrated Cassava Research and Development Projects in Colombia, Ecuador, and Brazil: An Overview of CIAT’s Experiences B. Ospina, S. Poats, and G. Henry 333 39 The Cassava Flour Project in Colombia: From Opportunity Identification to Market Development Carlos F. Ostertag, L. Alonso, Rupert Best, and C. C. Wheatley 358 40 Women as Processors and Traders of Cassava Flour: The Philippine Experience D. L. S. Tan, J. R.
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